Lentils with Spring Onions and Parsley

Preparation info
  • Serves


    • Difficulty


Appears in
The Lentil Cookbook

By Ghillie Basan

Published 2016

  • About

In eastern Mediterranean regions, lentils have been served as part of a meze spread since ancient times. This lentil dish is particularly popular in Syria and Lebanon, and is prepared in a similar way to tabbouleh.


  • 225 g/8 oz/ cups brown lentils
  • 2


  1. Put the lentils in a pan with plenty of water and bring it to the boil. Reduce the heat and simmer for about 25 minutes, until the lentils are tender but still retain a bite to them.
  2. Rinse and drain the lentils and put them in a bowl. Crush the garlic with the salt to make a paste, then stir it into the lentils.
  3. Add the olive oil, lemon juice, pepper and